Spicy Poblano & Mushroom Quesadillas

with Baby Romaine & Avocado Salad

45 MIN

2 Servings

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From the Test Kitchen

Tonight’s vegetable quesadillas get their enticing flavor from a combination of poblano pepper and chipotle chile paste, both known for their smoky heat. (Chefs, the chile paste packs quite a punch, so use as much or as little as you’d like.) We’re layering the vegetables with cheddar cheese between corn tortillas before melding the flavors together on the stovetop. On the side, a salad of baby romaine (yours may be green or red-tipped), avocado, and Cotija cheese balances out the rich quesadillas.

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Nutrition

PER SERVING
Calories

620 Cals (est.)

View Full Nutrition

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1 Prepare the ingredients:

Wash and dry the fresh produce. Thinly slice the mushrooms. Roughly chop the cilantro leaves and stems. Grate the cheddar cheese on the large side of a box grater. Cut off and discard the root end of the lettuce; separate the leaves. Cut off and discard the ends of the radishes; thinly slice into rounds. Place in a bowl and season with salt and pepper. Quarter the lime. Pit and peel the avocado; thinly slice lengthwise. Place in a bowl and top with the juice of 1 lime wedge to prevent browning. Season with salt and pepper. Cut off and discard the pepper stem; halve the pepper lengthwise, then remove and discard the ribs and seeds. Thinly slice lengthwise. Thoroughly wash your hands, knife, and cutting board immediately after handling the pepper.

3 Cook the vegetables:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the mushrooms and pepper; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened. Add ¼ cup of water and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until thickened and most of the water has cooked off. Turn off the heat and stir in half the cilantro and the juice of 1 lime wedge. Season with salt and pepper to taste.

4 Assemble the quesadillas:

Place the tortillas on a work surface. Divide half the cheddar cheese between 2 of the tortillas; top with the cooked vegetables and remaining cheddar cheese. Season with salt and pepper. Complete the quesadillas with the remaining tortillas. Rinse and wipe out the pan.

5 Cook the quesadillas:

In the same pan, heat 1 tablespoon of olive oil on medium until hot. Working 1 at a time, add the quesadillas and cook 2 to 3 minutes per side, or until the tortillas are browned and the cheese has melted. Transfer to a work surface. Immediately season with salt.

6 Make the salad & plate your dish:

While the quesadillas cook, in a medium bowl, combine the lettuce, radishes, the juice of the remaining lime wedges, and a drizzle of olive oil. Season with salt and pepper. Toss to combine; season with salt and pepper to taste. Cut the cooked quesadillas into quarters. Divide the salad and quesadillas between 2 dishes. Top the salad with the seasoned avocado and Cotija cheese. Garnish the quesadillas with the remaining cilantro. Enjoy!